Ingredients
- 11/16 pound rigatoni 12oz or other type of pasta tube
- 3 Italian pork sausages skins removed
- 1 1/2 cups pork cheek guanciale, 7oz or pancetta cut into cubes
- 1 3/4 cups tomato passata 1lb or peeled tomatoes
- 1 onion peeled and finely chopped
- 3 egg yolks
- 7 tablespoons pecorino romano 3.5oz
- salt for pasta and taste
- ground black pepper
Nutrition
- Calories : 370 calories
- Carbohydrate : 34 grams
- Cholesterol : 245 milligrams
- Fat : 14 grams
- Fiber : 3 grams
- Protein : 28 grams
- SaturatedFat : 7 grams
- Sodium : 980 milligrams
- Sugar : 7 grams
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